Paleo: Pork Tenderloin with Honey-Dijon & Chives
Roasted Carrot, Apple & Almond Salad
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
Need a little TLC? As in, tenderloin, love and care? This versatile cut of pork always makes an impressive appearance as the centrepiece of a comforting meal. Seared and pan-cooked in a medley of dried herbs, it’s quickly ready to cut into juicy slices. Fresh chives and honey-Dijon vinaigrette step in to sauce it up. Apply those flavours to a stylish side salad featuring roasted carrots, crisp apple and lettuce for a playful paleo feast.
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 300g Nantes carrots
- 1 Bunch of chives (or garlic chives)
- 1 Apple
- 1 Head of curly leaf lettuce
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Almonds
- 30ml Vegetable demi-glace
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Almonds, Mustard, Sulphites
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
4 g
Sodium
700 mg
Total Carb
43 g
Sugars
24 g
Protein
44 g
Fibre
11 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Quarter the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 12 to 16 min., until tender.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a generous drizzle of oil on medium. Add the pork* and cook, turning occasionally, 4 to 6 min., until seared. Reduce the heat to medium-low and cook, 6 to 10 min., until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, thinly slice the chives. Halve, core and thinly slice the apple. Roughly chop the lettuce.
Make the sauce
Heat the reserved pan on medium-high. Add the demi-glace and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 1 to 2 min., until combined. Add 1 tbsp of the vinaigrette (double for 4 portions) and ½ the chives. Reduce the heat to low and simmer, stirring frequently, 1 to 2 min., until slightly thickened; season with S&P.
Make the salad
In a large bowl, combine the lettuce, carrots, apple, almonds (roughly chop if whole), remaining chives and vinaigrette, and S&P.
Plate your dish
Divide the pork and a spoonful of the salad between your plates. Spoon the sauce over the pork. Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
